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Egg Salad Recipe

Egg Salad Recipe


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Allison Beck

Egg Salad

Whether you’re three or 30, there is something comforting about a cool and creamy egg salad sandwich. It’s also supremely versatile.

This is a recipe for a plain-Jane version. Others will add mustard or pickles — even truffle oil! There is no right or wrong addition — well, bacon would be good, though peanut butter… OK, maybe there are some additions that just don’t work.

What’s your favorite way to dress up egg salad?

Ingredients

  • 2 hard-boiled eggs
  • 1-2 tablespoons finely chopped celery
  • 1-2 tablespoons finely chopped jalapeño
  • 3 tablespoons mayonnaise (you can cut it with half Greek yogurt for a lighter, tangy salad)
  • Salt, to taste
  • Salad greens (optional)
  • 2 slices whole wheat bread (optional)

Directions

In a medium bowl, lightly mash the egg until in ½-inch chunks. Add the celery and jalapeño and mix well. Add the mayonnaise to taste and mash well. Season to taste. Serve alone, atop a salad, or between two slices of bread


Recipe Summary

"No one knows how to get set for Masters week better than Augusta, Georgia, caterer Vera Stewart," Betsy Cribb writes for Southern Living. The woman behind a catering company, a cookbook, and nine seasons of her own syndicated TV program, The VeryVera Show, Stewart has made a name for herself as one of Georgia's premier entertainers. "She's especially busy during Masters Tournament week in April, when (in a normal year) hordes of golf fans descend upon the city," Cribb writes. "She and her team have hosted up to 40 events in just one night."

Here, Vera Stewart spills the secrets to her Mama's egg salad, a Masters-week favorite. It all starts with 8 hard-boiled eggs, which get coarsely chopped and tossed with sweet pickle relish, mayonnaise, salt and pepper, and the key ingredient, Durkee Famous Sauce. This storied spread with a mustardy flavor has been around since 1857, and it's the ingredient that brings the can't-quite-put-a-finger-on-it flavor to Stewart's Egg Salad. Spread this classic cold salad between slices of white bread or on toast points and you're all set for your Masters celebration. Don't forget the pimiento cheese!


It's not difficult to hard-boil eggs, but I found that Garten's simple instructions yielded perfect, nearly unblemished results. It was almost sad to have to smash them up into the salad.

I simply added the eggs to a pot, covered them with cold water, brought the water to a boil, and let the eggs simmer for five minutes. Then, I turned off the stove and let them sit for five more minutes. Finally, I drained the eggs and covered them in cold water.

When it came time to peel, I simply cracked and very lightly rolled the eggs against my wood cutting board.

The shells came off so easily that I ended up using this method for all of the eggs for the four recipes.


Classic Egg Salad

This classic egg salad recipe is the perfect make ahead dish. Great for breakfast on toast, for lunch in a wrap, or over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!

It’s funny how I have so many variations of egg salad recipes on my site, like this Chickpea Egg Salad and this Avocado Egg Salad, yet don’t have this classic, which I eat all the time. Problem solved! I make a batch of Instant Pot Hard Boiled Eggs and make this on the weekend to have for the week. You can easily double or triple this recipe or make this stove top Hard Boiled Eggs method.

This is gluten-free, low-carb, keto friendly and Whole30 if you use compliant mayonnaise such homemade or this mayo by Primal Kitchen (affiliate link).

This will last in the refrigerator 4 to 5 days.


Old Fashioned Egg Salad Recipe

This recipe takes the basic egg salad recipe up a few notches. There is mayonnaise, mustard, green onion, paprika and salt and pepper mixed together into perfection.

One of the memories I have of my grandmother is her packing lunch for our annual road trip to the Jersey shore. We would rent a house big enough to accommodate our whole family and spend the week in Ocean City, New Jersey.

My grandmother would fill her big blue cooler with sandwiches wrapped in waxed paper, assorted fruits and a big batch of her famous brownies. Nestled next to the cooler in the trunk of the car would be her plaid drink cooler filled with iced tea.

Every summer would be the same. We’d stop at a rest area along the way, unpack the cooler and eat at a picnic table somewhere between Pennsylvania and New Jersey. It was a lot like the scene in National Lampoon’s Vacation (minus the dog mishap).

There would always be a variety of sandwiches – one of which was egg salad. As a kid it was not my favorite. I would always go for the balony and cheese but as an adult…it would have been my first choice!

I still think of my grandmother every time I make egg salad. It’s one of those recipes that reminds me of her and makes me smile. We still go to the Jersey Shore every year for vacation.

Every time we pass a rest area along the way, I think of those childhood trips. The memories are priceless.


Classic Egg Salad Recipe

Everyone needs to have a go-to Egg Salad Recipe in their collection. With just a few ingredients, it’s simple and a great choice for lunch.

    Everyone needs this classic recipe in their collection! – This is the perfect addition to any Easter Brunch! – This recipe is sure to be a favorite. -These mini sliders are as delicious as they are adorable!

More Keto Egg Recipes

If you like this easy egg salad recipe, you might also like some of these other keto egg recipes:

    – A fluffy and flavorful omelette with step by step tips and tricks. – Caprese style crustless quiche is bursting with tomatoes, basil, and mozzarella cheese. – Egg stuffed avocado is the perfect keto meal to start your day…or have for lunch…or as a snack. You get the point. – This easy salad takes just 15 minutes to pull together. It might be naturally keto, but everyone loves it. – Tuna salad + egg salad is the perfect combination of both and an ideal meal prep option as it stores well. – If there is a more perfect snack, then I haven’t discovered it yet. Ready in 20 minutes and so flavorful. These always disappear.

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How I Tested the Egg Salad Recipes

I tasted these salads over the course of three days to see how the flavors and textures evolved. I tasted each one alone and on toast, and used the same type of bread for each test. I originally wanted to use a Pullman loaf, but after three shopping fails, I went with Martin’s sliced potato bread. I also used the same brand of egg across all tests.

For all the recipes made with store-bought mayo, I used Hellman’s canola mayonnaise. Martha’s recipe called for light mayonnaise, so I used Hellman’s light mayonnaise. In order to keep this showdown mostly about the salad itself, I kept any recommended accoutrements, such as lettuce or radishes, out of the equation.


  • Hard boiled eggs &ndash Use whatever method you like for your hard boiled eggs, just make sure they&rsquore completely cooled before chopping and adding them to the salad. I like to put mine in an ice water bath immediately after cooking.
  • Mayonnaise &ndash Full fat mayo works best. Definitely not Miracle Whip. Even though they look alike, Miracle Whip is actually a dressing and has a totally different flavor.
  • Dijon mustard &ndash Yellow mustard works in a pinch, but we prefer dijon.
  • Relish &ndash Definitely dill relish. If you don&rsquot have dill relish, small chop a dill pickle.

Egg salad is so easy to make &ndash literally just mix all the ingredients in a bowl. I like to serve ours on white bread, or if i&rsquom feeling fancy, I&rsquoll make some fresh french bread and do open faced sandwiches. Mmmmm.